Tuesday, June 16, 2009

Another recipe adapted from a cookbook from my Uncle and Aunt. This time it is from Recipes from a Very Small Island. I served it with garlic mashed potatoes, but it would also be good with polenta or rice.

Heat the oil in a large, deep skillet over medium heat. Toss the stew beef with the flour. When hot, start browning the meat in 2 or 3 bathces. As each batch browns, remove and transfer to the slow cooker.

Put the onions in the skillet and sprinkle with brown sugar. Cook over medium heat for 5 to 10 minutes, until onions are softened. Transfer to the slow cooker.

Add the wine, 1/2 cup water, tomato paste and vinegar to the skillet, raise the heat to medium high and cook , stirring with a wooden spoon to scrape all the brown bits into the sauce. Pour over the meat and onion. Sprinkle the pickling spice into the slow cooker.

Cook on low for 8 hours. Thirty minutes before the stew is done, add the peas.